Your Blame Butter pie is precious.

Like an editioned print, no two are ever the same. Each carries its own marks of process, its own small variations. It asks for a little care and attention after it leaves my hands. All guidance below is for full pies. 

General care

• Keep your pie in the original box for storage.
• Store out of direct sunlight or heat.
• Once sliced, wrap the exposed edge with cling film to keep it fresh.

Baked Fruit

If one of my baked fruit pies found its way into your hands, it’s happiest at room temperature and at its fullest flavor in the first 2-3 days. It can last 5-6 days refrigerated, but bring it back to room temperature or gently reheat before serving.

To warm or re-crisp:

Heat the oven to 350°F. Remove the pie from the box and bake for 20-30 minutes until the crust is hot and crisp, and the filling is warmed through.

To freeze:

Though nothing rivals a fresh slice, fruit pies do freeze beautifully. Wrap your pie tightly (in two layers of cling film), then place in the freezer for up to two months. To serve, rewarm directly from frozen as above; expect a longer time in the oven. Begin checking after 30 minutes, then every 10 minutes after that. 

Custard & Cold-Set

These are gentle, fridge-dwelling pies that should be eaten within 2-3 days for best texture and flavor, but they’re not all alike. 

Cold-set pies (e.g. cream or curd) should be served cold and fresh, straight from the fridge.

Custard pies (e.g. honey or pumpkin) are best at room temperature. Take them out of the fridge about one hour before serving. 

Chess & Nut

Sturdier by nature and happiest at room temperature. These pies can sit on your counter for 2-3 days. They can survive in the fridge for up to a week, but let it return to room temperature for best texture and flavor. Do not freeze or reheat. 

The Art of Slicing

I slice my pies into eight by default, where crust, filling, and memory meet. If you’d like everyone to get a taste, most pies can stretch to ten (sometimes twelve), but something is always lost along the way. 

Lattice, crumble, nut, or full-top

Use a serrated knife to gently saw through the top layer so the crust isn't crushed and the crumb stays intact. If the edges resist, finish with a paring knife.

Custard, cold-set, and chess

Use a sharp chef’s knife to cleanly slice through the pie. A paring knife helps to release the edges.

Meringue

Warm your knife in hot water and dry fully. The heat helps the knife glide through without dragging or smashing. Repeat with each slice. Take your time — they’re fragile, but worth it.